Cuisine:

• American
• Others

Blue Hill at Stone Barns Description:
Blue Hill at Stone Barns strikes a fine balance between old-world charm and modern amenities, an archetype. A working farm, education center, and bar and restaurant, it is truly unique. Blue Hill has the pedigree, located within Stone Barns Center for Food & Agriculture, once part of the Rockefeller estate. It has the concept; almost all of the cuisine served in the restaurant comes straight from the grounds. And it has the working, experimental culinary activist in Dan Barber. The result is impossibly fresh tasting food with little complication. A five-course tasting menu and an eight-course Farmers Feast menu are offered. Here, even lettuce---what some might regard as a complement but never taking center stage---is treated with the greatest care. The result is a Crispino lettuce bathed in a lettuce broth and topped with spring vegetables that is as noteworthy as the chicken breast served with pea purée and morels. Vegetable dishes include a cauliflower soup with a hint of herring, and air-dried celery root crisps, while the halibut might have benefited from making a few turns on its way from the stream to our table. In fact, many of the dishes err ever-so-slightly on the side of caution, as we never taste anything decadent, just flavorful. Overall, preparations like the pork and fresh fish of the day are winners. Sure, this place has presence, commanding beauty and fantastic food, but what lingers is Barber's enthusiasm for reaching beyond "farm to table," and broadening its impact.


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